Why did my snowball cookies spread?
Most often it is butter that was too soft or warm dough going onto a warm baking sheet. Next time, chill the dough balls for 15 to 20 minutes, and make sure your sheet pan is fully cool before the next batch.
Do I have to use nuts?
No, but the texture will be slightly different. If skipping nuts, start by adding 2 tablespoons flour to keep the dough from feeling too soft. If it still feels loose or greasy, add 1 more tablespoon. You are aiming for dough that feels crumbly but holds together when you squeeze it. The cookies will be a bit more delicate, so roll gently. For a little texture, you can also swap in toasted shredded coconut or finely chopped pumpkin seeds.
Can I use salted butter?
Yes. If using salted butter, reduce the added salt to 1/8 teaspoon.
Why roll them in powdered sugar twice?
The first roll (while warm) melts a little and forms a base. The second roll (when cool) gives that fluffy, snowy finish that stays put.
How do I know when they are done?
Look for a set cookie that is still pale on top with just a hint of light golden color on the bottoms. Overbaking makes them dry and less tender.
Can I make the dough ahead?
Yes. Cover and refrigerate the dough for up to 2 days. Let it sit at room temperature for 10 to 15 minutes so it is easier to scoop and roll, then bake as directed.
